This is another take on cornbread, since I can’t eat corn. It’s the best one I have come up with so far, and really easy. I’m going to play around with it some more and soak the grains next time, so that it is WAP-friendly as well.
You can make this plain or add in things for texture and taste- just like traditional cornbread.
1 cup millet flour
1/2 c quinoa flakes
1/4 c sweet rice flour
1 cup + 1 tbs milk or buttermilk (I used 1 c. rice milk + 1 tbs vinegar to sour)
2 large eggs
1 1/2 tsp fine sea salt
1 tsp each: baking soda and baking powder
2 tbs bacon grease
Melt bacon grease in cast iron skillet in oven at 425*F. Meanwhile, whisk together dry ingredients, then mix in wet ingredients. Batter will be runny. Pour into hot skillet and carefully swirl the bacon grease that rises up, into the top of the batter. Bake for about 20 minutes or until golden. Cut into wedges and serve with butter (and honey and jam, if you wish.)
If you decide to make a Mexican cornbread type dish, add in
-chilis or jalapenos
and add an extra egg to help bind it all together. It may need a little longer to bake as well, since it will be a bit thicker.
I’m hoping spring has sprung in your neck of the woods, as it is beginning to do here. We’re enjoying the sunshine on the days when it peeks through, the yellow of the buttercups outside our door, and the tiny buds on everything. Goose and I have the crafting bug again and are sprucing up the house with some new art, and Lil Pea has busied herself planting gravel “crops” in her little patch of dirt in the back yard. We cleaned up the garden a few days ago and added some compost and bone meal, and we’re looking forward to putting transplants in VERY soon!